This quick and easy stir-fry combines tender chicken with fresh broccoli for a healthy, flavorful meal. Perfect for busy weeknights, it’s packed with vibrant veggies and savory sauce that everyone will enjoy.
Prep Time30 min
Cook Time20 min
Total Time50 min
Difficulty
Medium
Kitchen Advice
Cut the chicken into uniform pieces to ensure even cooking.
Use high heat to keep the vegetables crisp and maintain their bright color.
Add garlic and ginger early for a more aromatic base.
Ingredients
0/15
Why This Recipe Is So Delicious
A perfect balance of protein and vegetables, offering a nutritious and satisfying meal. It cooks quickly, making it ideal for busy weeknights. The vibrant colors and fresh flavors make it both healthy and delicious.
Step 1
Stir the soy sauce and 1 tablespoon of cornstarch in a bowl or a zip-top bag. Add the chicken pieces, toss to coat them well, then seal the bag (squeeze out the air first) or cover the bowl. Pop it in the fridge for at least half an hour to let the flavors soak in.
Step 2
While that marinates, dissolve the bouillon granules in a bowl of boiling water. Stir in the rest of the cornstarch and the ginger until everything is well combined.
Step 3
Heat half of the canola oil and a tablespoon of sesame oil in a large skillet over medium-high heat. Once it’s hot, toss in the broccoli, bell peppers, onion, and garlic. Stir-fry the veggies until they’re just tender but still have a bit of crunch, about 5 to 7 minutes. Scoop them out and set aside.
Step 4
Add the remaining canola and sesame oil to the same pan, then add the marinated chicken along with the crushed red pepper. Cook, stirring often, until the chicken is cooked through and no longer pink inside—this usually takes around 7 to 10 minutes.
Step 5
Once the chicken is done, throw the veggies back into the skillet. Pour in the bouillon mixture and stir everything together until the sauce thickens and coats the chicken and vegetables nicely. If you like, toss in some almonds for a little extra crunch before serving.
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Recommendations
Serve this stir-fry over steamed rice or noodles for a complete meal. A sprinkle of toasted sesame seeds or chopped green onions can add extra texture and flavor. Pair it with a light soup or a simple salad to round out the dinner.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid overcooking the vegetables. For longer storage, freeze in portions and thaw overnight before reheating.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, but reduce cooking time to avoid sogginess and drain any excess water before adding back to the stir-fry.
How can I make this dish spicier?
Increase the crushed red pepper amount or add a dash of chili flakes or hot sauce to the sauce.
What can I substitute for chicken bouillon granules?
You can use chicken broth or stock instead of bouillon dissolved in water for a similar flavor.
Is there a way to make this recipe gluten-free?
Use gluten-free soy sauce and ensure your chicken bouillon is gluten-free to adapt the dish.
Can I prepare the sauce ahead of time?
Yes, you can mix the bouillon, cornstarch, and ginger in advance and store it in the fridge until needed.
What’s the best way to cut the chicken for even cooking?
Slice the chicken breasts into thin, uniform strips to ensure they cook quickly and evenly.
Can I use a different oil instead of canola and sesame oil?
You can substitute with vegetable or peanut oil, but sesame oil adds a unique flavor you might want to keep.
How do I prevent the sauce from becoming too thick or thin?
Adjust the amount of boiling water or cornstarch in the sauce mixture until you reach your desired consistency.
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